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Sheet-Pan Japchae

Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally a banquet affair, eaten just a few times a year at holidays and special occasions because the labor to produce it is so high Each vegetable, among a rainbowed array, is ordinarily stir-fried individually, but in this variation, all of the vegetables roast together on the same sheet pan in color-blocked sections for ease and deliciousness The roasted vegetables caramelize with less effort, and then need only to be tossed with the noodles and sauce, making japchae a dish within reach for any night of the week

Korean30 minmedium4 servings
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Sheet-Pan Japchae

Ingredients

  • 1(10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 8 ounce sshiitake mushrooms, stemmed and thinly slice d
  • 1 orange or yellow bell pepper, thinly slice d
  • Olive oil
  • Salt and black pepper
  • 2 garlic clove s, minced
  • 2 tablespoon splus 1 teaspoon soy sauce, plus more to taste
  • 1 packed tablespoon dark brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame seeds, plus more for serving
  • 6 ounce sdangmyeon (sweet potato noodles; see Tip)

Instructions

  1. Position a rack in the top third of the oven and heat the oven to 425 degrees.
  2. On a large sheet pan, arrange the spinach, mushrooms and bell pepper in three separate sections. Generously drizzle all with olive oil, then season with salt and pepper. Roast until charred in spots, gently stirring the vegetable sections one by one and rotating the pan halfway through, 20 to 25 minutes.
  3. Meanwhile, bring a large pot of water to a boil. In a small bowl, stir together the garlic, soy sauce, brown sugar, maple syrup and sesame seeds and set aside.
  4. When the vegetables are almost done roasting, add the noodles to the boiling water and cook according to package instructions, then drain and add directly to the sheet pan with the roasted vegetables. Using kitchen shears, cut the noodles once or twice directly on the sheet pan for easier handling.
  5. Pour the sauce over and toss until all of the ingredients are evenly distributed. Taste for seasoning, adding more salt, soy sauce and sesame seeds if you like. Serve warm or at room temperature.

Tips

Tip Dangmyeon (pronounced DAHNG-myun) are wonderfully bouncy, chewy, translucent noodles made from sweet potato starch. Available online and in any Korean grocery store, they come in large plastic bags, as the dried noodles are long and stiff until they’re cooked. Often labeled as glass noodles or Korean vermicelli, starchy dangmyeon become slack, slippery and beautifully shiny once boiled. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Sheet-Pan Japchae · Dinner Match Lab | Dinner Match Lab